Summer recipe all the way! Today was one of those days when I didn’t want to eat or see any meat dishes or anything related, so my immediate thought was to prepare one of the most simple pasta sauces ever and said to myself “We have a winner!”. Enjoy!
Linguine al Pomodoro fresco
Servings: 2
Ingredients
Pomodoro sauce
- 3 medium sized tomatoes ripe
- 3 garlic cloves
- 3 tbsp canned diced tomatoes with juice
- 2 tbsp olive oil
- 1 tbsp low-fat butter 40% fat
- 1 tbsp grated parmesan
- 1 tbsp fresh basil
- chilli flakes or chilli paste to taste
- freshly ground salt and pepper to taste
Pasta
- 150 g linguine pasta
- 1.5 l water
- 1 tsp salt
Instructions
- Boil the water in a medium to large pan. Add the salt and pasta. Cook the linguine as per the package instructions (normally 8 to 10 mins).
- In the meantime, wash the tomatoes and roughly dice them. Rinse the basil and chop it as you like. Thinly cut the garlic cloves (don't mince them).
- Heat up a medium sized deep pan on medium heat, then the olive oil and the garlic slices.
- Cook the garlic for 10-20 seconds (don't let it change the color to brown), then take out in a bowl and toss the chopped tomatoes in the pan.
- Let the tomatoes fry for a minute or two, gently turn them over or toss the pan.
- Add the canned diced tomatoes (3 tbsp) to the pan, the cooked garlic slices, the butter and the grated parmesan. Gently stir, and leave to cook for 2-3 minutes.
- Add the chopped fresh basil, season to taste with ground salt, pepper and the chili flakes (or chili paste), then turn off the heat.
- When the pasta is cooked, drain, then add the linguine to the pan. Gently and evenly coat the pasta with the pomodoro sauce.
- Evenly distribute the pasta into 2 bowls, garnish with fresh basil and serve with extra freshly ground black pepper and grated parmesan.
